Christmas Pavlova

Make yourself a merry little Christmas. 24 days of gifts and makes to create a frugal home made Christmas.

Day twenty four: 

Christmas Pavlova

6 eggs separated
Caster sugar
2 teaspoons cornflower
1 teaspoon white vinegar
½ teaspoon vanilla extract
300 ml thickened cream
2 tablespoons icing sugar mixture sifted
Finely shredded rind and juice of 2 lemons

Fruit topping: bananas, kiwifruit, passionfruit, strawberries.

Preheat oven to 120 degrees C. Line an oven tray with foil. Brush with melted butter and dust with cornflour shake off excess and mark a 24 cm diameter circle on foil.

With an electric mixer whisk egg whites until soft peaks form, then gradually add sugar one tablespoon at a time beating well with each tablespoon until the meringue is thick and glossy and all sugar is dissolved. Rub a little meringue between fingers and if it is still gritty with sugar continue to whisk until there is no grittiness and all sugar is dissolved. And cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto foil using the marked circle as a guide. Smooth up sides and top of pavlova. Bake in oven for 11/2 hours or until the pavlova is dry to touch. Turn off oven. Leave pavlova in oven with door ajar to cool completely. When completely cold transfer to serving plate or store in airtight container until ready for it.

Use a mixer to whisk the cream and icing sugar in medium bowl until firm peaks form. Spoon cream onto the top of pavlova. Toss banana slices with lemon juice. Drain. Decorate pavlova with banana, kiwifruit, strawberries, passion fruit and lemon rind.

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